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Sausage Kale White Bean Soup

Fresh kale, cannellini beans, and sweet Italian sausage combine to make the best Italian Sausage Kale White Bean Soup. This is an easy one-pot soup recipe that takes just 30 minutes to prepare!

Overhead view of a bowl of Italian Sausage Kale White Bean Soup.

Making This Sausage, Kale & White Bean Soup

Tonight we had soup and bread for dinner. I made the Kale and White Bean Soup that I made for our Christmas dinner, but I made a couple alterations to it for a heartier meal versus a starter soup. Yum!

Did I mention this soup is really easy, too? Logan had a fun time helping me roll the focaccia dough out into the pans. I love it when he can get hands on in the kitchen with me. Fun times!

I’ve included the focaccia recipe below the sausage kale bean soup recipe card, in case you wanted to make that as well.

Ingredients in Sausage Kale White Bean Soup

The recipe title breaks down the main ingredients you’ll need to make this white bean and sausage soup. Here’s everything else that goes into this easy soup:

  • Olive oil
  • Garlic
  • Kale
  • Chicken broth
  • Cannellini beans
  • Italian sausage links
  • Parmesan cheese
  • Salt and pepper

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Sausage Kale White Bean Soup

This is a quick and simple Italian sausage white bean soup recipe that takes all of 30 minutes to prepare — from start to finish!

  1. Brown the sausage links in a soup pot until cooked through. Slice into rounds and set aside.
  2. In the same pot, heat 1 tablespoon of olive oil over medium-low heat. Add the garlic and saute until fragrant.
  3. Add the kale and saute until wilted.
  4. Add the chicken broth, beans, sliced sausage, and Parmesan cheese. Cover and simmer about 10-15 minutes.
  5. Season with salt and pepper, to taste.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Storage Instructions

Leftovers of this sausage kale bean soup can be stored in the fridge for up to five days or in the freezer for up to three months.

If freezing, I recommend storing the soup in freezer bags. Press out the excess air, then freeze the bags flat on a baking sheet. Once frozen, you can stand them up and store them in the freezer vertically to save space!

What to Serve with Sausage, Kale & White Bean Soup

I’ve include my family’s favorite focaccia bread recipe below the soup recipe card. Other sides to serve with this Italian sausage white bean soup include:

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

More Easy Soup Recipes:

This Smoked Sausage and Lentil Soup is packed with lentils, hearty winter vegetables, smoked sausage, and spices. It’s a freezer-friendly recipe that’s great for meal prepping!

Vegetable Beef and Noodle Soup is a comforting soup recipe for cold winter evenings! This soup recipe is loaded with veggies, tender bites of beef, and egg noodles for a delicious winter soup!

Roasted butternut squash and garlic are pureed with onion, carrot, broth, and half and half for a silky smooth, creamy, savory Roasted Butternut Squash Soup. Top it with bacon and sage for perfection.

If you’re looking for a creamy, rich and flavorful soup, try this Italian Sausage Kale Soup. It’s a lightened up version of an Olive Garden Classic and crowd favorite, Zuppa Toscana.

This Italian Sausage Soup with Orzo is a great clean out the fridge recipe! It’s packed with veggies, Italian sausage, orzo, and more!

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Sausage Kale White Bean Soup

Sausage Kale White Bean Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Fresh kale, cannellini beans, and sweet Italian sausage combine to make the best Italian Sausage Kale White Bean Soup. This is an easy one-pot soup recipe that takes just 30 minutes to prepare!

Ingredients

  • 1 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 1 head kale, chopped
  • 8 cups chicken broth
  • 2 – 15 ounce can cannellini beans, drained and rinsed
  • 2/3 pound Italian Sausage links
  • 1 – 2-ounce piece Parmesan
  • 1/4 teaspoon black pepper
  • salt, to taste
  • 6 teaspoons extra-virgin olive oil
  • grated Parmesan for garnish

Instructions

  1. Brown sausage links in a soup pot until cooked through. Slice into rounds and set aside.
  2. In the same pan, heat 1 tablespoon of olive oil in a heavy large pot over medium-low heat. Add the garlic and saute until fragrant, about 2 minutes.
  3. Add the kale and saute until wilted, about 2 minutes. Add the chicken broth, beans, sausage, and Parmesan cheese. Cover and simmer about 10-15 minutes.
  4. Season with salt and pepper, to taste. Ladle the soup into 6 bowls.
  5. Drizzle 1 teaspoon extra-virgin olive oil over each and top with fresh Parmesan cheese.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 502Total Fat 25gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 44mgSodium 2324mgCarbohydrates 42gFiber 9gSugar 3gProtein 29g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Rosemary Focaccia Bread

Rosemary Focaccia Bread

Yield: 2 loaves
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes

Focaccia bread is a wonderful, classic Italian bread. It goes so well with any soup you'd like to serve.

Ingredients

  • 2 packages active dry yeast
  • 2 c warm water
  • 6 c flour, divided
  • 1/2 c soft butter
  • 1/2 c chopped fresh rosemary
  • 3 tsp salt
  • 1/2 c olive oil
  • 8 cloves chopped garlic
  • 1/2 tsp pepper

Instructions

  1. Combine yeast and water; let stand 5 minutes. Place 4 c flour in a large bowl; make a well in the center. Add yeast mixture; stir until a soft dough forms. Cover and let rise in a warm place for 1 hour.
  2. Sprinkle remaining 2 c flour onto a flat surface. Turn dough out onto floured surface, and knead until flour is incorporated into dough. Combine rosemary, garlic, salt, and pepper in a small bowl. Gradually knead butter and rosemary mixture into dough. Knead until smooth and elastic, about 5 minutes.
  3. Brush two 15×10 inch jelly roll pans with 2 T oil. Divide dough in half. Roll each portion into a rectangle, and place in pans. Cover and let rise in a warm place for 40 minutes.
  4. Using fingertips dimple the dough all over in both pans. Drizzle with remaining 6 T olive oil.
  5. Bake at 375 degrees for 25-30 minutes, or until golden. Cut or tear into squares.

Notes

Making this Recipe with a Bread Machine

I didn’t have time tonight for all the different kneading steps, so I used my bread machine on the dough cycle.

  1. I put the ingredients in the container in the order recommended by my machine: water first, then salt, pepper, garlic, rosemary, and butter, next the flour, and last the yeast.
  2. After the dough cycle was over I began again with the recipe where you brush the pans with oil.
  3. Also, this isn’t in the original recipe, but I sprinkled a mix of Parmesan, Asiago, and Romano cheese on top before baking.

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 383Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 20mgSodium 650mgCarbohydrates 49gFiber 3gSugar 0gProtein 7g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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